Menu

This is a sample of the menu. Menu and options change daily.

 

Appetizer

Salmon Gravlax, Cucumber, Grape, Avocado, Horseradish Dressing - 12

Roasted Butternut Squash, Apple, Endive, and Kale Salad - 12

Tuna Tartare with Avocado, Radish, and Spicy Ginger Sauce - 16

Duck Confit, Ricotta, Pumpkin, Honey, Truffle - 14

Seafood Dumplings in a Spicy Coconut Broth - 12

Spaghetti Carbonara with Crispy Duck - 12

Roasted Red and Golden Beets, Endive, Grape and Goat Cheese - 12

Risotto, Butternut Squash, Liquid Gorgonzola and Truffle Oil - 14

Octopus, Chickpea Puree, Olive, Lemon, Raisin - 16

 

Entrees

Salmon, Butternut Squash, Brussel Sprouts, Fresh Cranberry Puree - 26

Monkfish, Cauliflower, Wild Mushrooms, Truffle Broth - 28

Mahi, Forbidden Black Rice, Peanuts, Scallions, Coconut Chili Broth - 28

Duck, Caramelized Turnip, Braised Red Cabbage, Fig-Red Wine Emulsion - 32

Beef Short Rib, Barley, Mushrooms, Caramelized Onions, Blue Cheese - 28

Roasted Leg of Lamb, Creamy Polenta, Wild Mushroom, Garlic-Leek Sauce - 26

 

Dessert

Apple Panna Cotta with Walnut Crumble, Cranberry, and Liquid Caramel - 9

Chocolate and Peanut Butter Crisp with Caramel Ice Cream - 9

Vanilla Bean Crème Brûlée with Fresh Berries - 9

Mocha Custard with Crispy Hazelnuts - 8

Black Olive Cake with Basil Ice Cream and Orange Sauce - 9

Chocolate Truffle Terrine with Strawberry and Orange - 9

Pumpkin Custard, Almond, Raisin, Cinnamon Ice Cream, and Crispy Sponge - 9

 

Drinks

Coffee - 3.00

Espresso - 3.00

Double Espresso - 5.00

Cappuccino - 4.00

A selection of "Harney and Son" and "Twinings" Teas - 3.00
Darjeeling, Green, English Breakfast, Earl Gray, Irish Breakfast, Mint, Chamomile